- Exported from MasterCook
Minestrone
Recipe By : Gourmet March 1993
6 Preparation Time :
Categories : Beans & Peas Chowder, Soups & Stews
Gourmet Magazine To Post
Amount Measure Ingredient -- Preparation Method -- -- --
1/2 pound dried white beans -- picked over and -- rinsed 1/2 teaspoon salt
1/4 pound pancetta -- or sliced lean
-- bacon, chopped
1/3 cup olive oil
1 onion -- chopped
1 large carrot -- cut into 1/2-inch
1 rib celery -- cut into 1/2-inch
-- dice 3 garlic cloves -- chopped fine
2 zucchini -- scrubbed and cut 1/2-inch dice 1/4 pound green beans -- trimmed and cut 1/2-inch -- pieces 1/2 pound boiling potatoes
4 cups shredded green cabbage
1/2 pound kale -- rinsed drained
-- leaves chopped
1 can tomatoes -- chopped coarse and -- drained well
-- (28-ounce)
4 1/2 cups chicken broth
freshly grated Parmesan, garlic bruschetta, and dry-cured sausages as accompani
ments
In a large bowl let the white beans soak in enough water to cover them by 2 inc
hes overnight or quick-soak them. Drain the white beans, in a saucepan combine
2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to
hour, or until they are tender. Add the salt and simmer the white beans for 5
minutes more. Remove the pan from the heat and let the white beans stand, unc
overed.
In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, un
til it is crisp and pale golden, add the onion, and cook the mixture, stirring,
4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stir
ring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirri
ng, until the cabbage is wilted. Add the tomatoes and the broth and simmer the
soup, covered, for 1 hour.
Drain the white beans, reserving the liquid, in a blender or food processor pur
ee half of them with 1 cup of the reserved liquid, and stir the puree and the r
emaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes
, thin it if desired with some of the remaining reserve liquid, and season it w
ith salt and pepper. The soup may be made 3 days in advance and kept covered a
nd chilled. Reheat the soup, thinning it with water as desired. Serve the sou
p with the Parmesan, the bruschetta, and the sausages.
10 cups, serving
6 to
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